Melt butter in a heavy saucepan. Add sugar, corn syrup and water. Cook to hard-crack (300 degrees). Stir occasionally. Add 1 cup almond bits. Spread into well-greased 13x9x2 inch pan. Lay Hershey’s bars on top of toffee. As chocolate melts, spread with a knife evenly over top. Sprinkle 1 cup almond bits on top of chocolate. Chill to firm chocolate. Break candy into pieces with wooden mallet.